In case there is anyone out there in New England that would write a love letter to a ravioli, besides me - then you need to hear about Fiddlestick Farm. Fiddlestick Farm is a local business working out of Hanover, Maine and they are known for their hand-crafted small batch raviolis, artisan bread, and cheese. I got the chance to catch up with owner and founder, Victoria to learn more about the company.
"Fiddlestick Farm, LLC, is now entering its fifth year in business. We began with the thought 
of how we could use the abundance of fiddleheads on the farm property and the abundance of chicken eggs that our chickens were producing. I have a B.S. in microbiology and have always enjoyed tinkering in cheese making and mushroom hunting. Having been brought up in an Italian household and having made pasta since childhood, I thought, "ravioli!" My friend and business partner Kate, with her passion for local food, thought it would be neat to have a booth at The Common Ground Country Fair, so we applied and were accepted. We also liked the idea of entrepreneurship and showing our kids how to make an idea come full-circle from concept to end product. We started off with fiddlehead, pumpkin, and kale and just added shiitake-nettle this year. And again, my background in microbiology allowed me to indulge myself in growing the shiitake. We won best in show this year in the food category at The Common Ground Fair!
of how we could use the abundance of fiddleheads on the farm property and the abundance of chicken eggs that our chickens were producing. I have a B.S. in microbiology and have always enjoyed tinkering in cheese making and mushroom hunting. Having been brought up in an Italian household and having made pasta since childhood, I thought, "ravioli!" My friend and business partner Kate, with her passion for local food, thought it would be neat to have a booth at The Common Ground Country Fair, so we applied and were accepted. We also liked the idea of entrepreneurship and showing our kids how to make an idea come full-circle from concept to end product. We started off with fiddlehead, pumpkin, and kale and just added shiitake-nettle this year. And again, my background in microbiology allowed me to indulge myself in growing the shiitake. We won best in show this year in the food category at The Common Ground Fair! 
We sell our products frozen at Old Squire's Farm Market in Norway, The Greenwood Farmer's Market and The Bethel Farmer's Market. Otherwise, we sell it cooked at various events throughout the year out of our food truck, The Raviolimobile. (After Party Food Truck Anyone?) We really enjoy connecting with customers via the food truck. It's so satisfying to see people enjoying and appreciating our product firsthand. 
We would really like to begin catering. We love doing events! Our goal is to stay small-batch. We really like the handmade quality of our product. A large scale ravioli machine cannot duplicate the delicate texture of our handmade ravioli. We derive a lot of satisfaction from sourcing our raw materials off our microfarm and we do that whenever possible. We usually source our organic raw milk for the cheese from Sandy River Farm in Farmington."
As I made uncomfortably clear above, I love raviolis and bread and cheese - which means Fiddlestick's dedication to staying true to their roots makes them near and dear to my heart. You can bet that any and all of Fiddlestick Farm's bread, cheese and raviolis will make it onto our next gourmet fundraiser, Anthony's Table.
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